Put the chicken in a large bowl. Add the soy sauce. Stir until all the chicken is coated. Marinate at least 30 minutes, stirring a couple of times.

Peel and slice the mango.

Coat the bottom of a large frying pan with oil. Over medium-high heat, cook the mango slices until the begin to carmelize. Put the lightly cooked mango in a bowl.

If necessary, add a bit more oil to the pan. Add the chicken, but not the excess soy sauce.

Cook the chicken on all sides, until the surface is all cooked.

Add the mango and stir. Cook 5 minutes.

Sprinkle the chopped chives over the dish, then mix it in.

Cover with a lid and turn the heat to medium-low. Cook for 5 minutes.

In a small bowl or cup, mix the corn starch with 3 tablespoons water.

Remove the lid from the pan, and turn the heat back to medium-high. Push the chicken and mango a bit to the edges, to make a well in the middle. Mix a bit of the hot liquid with the corn starch mixture. Then pour the corn starch mixture into the pan. Stir for 20 seconds or so, until the sauce thickens.